Strawberry panna cotta cake

Ingredients for 1 servings:

• 350 g flour
• 2 packets of baking powder
• 250 g sugar
• 2 packets of vanilla sugar
• 85 g butter
• 3 large eggs
• 100 ml milk
• 100 ml oil
• 800 g whipped cream
• 1 vanilla pod(s)
• 2 bags of agartine
• 1 tsp, heaped cornstarch
• 1,000 g strawberries, frozen
• 1 sprig(s) mint, fresh
• 3 tbsp balsamic vinegar
• 2 packs of cake glaze
• 2 packs of cream stiffener
• 2 bars of dark chocolate, 100 g each

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 7 hours 30 minutes

for a 28cm springform pan

For the shortcrust pastry base, beat 1 egg, 85g sugar, 1 sachet of vanilla sugar, and 85g butter until fluffy. Then add 200g flour and 1/2 tsp baking powder. Chill the dough for a good 20 minutes. Then press it into the springform pan and bake for 20-30 minutes in an oven preheated to approximately 180°C, until the base is golden brown. You can bake the base a day in advance, or simply use two baking pans. For the second dough (sponge cake base), beat 2 eggs and 125g sugar until fluffy, then add 100ml milk and 100ml oil. If you like, you can also add a dash of spirit, such as rum or Licor 43. Then add 150g flour and 1/2 sachet of baking powder, stirring constantly. Pour the batter into the prepared springform pan and bake for 35-40 minutes at 180°C. For the panna cotta, bring 600g of cream and the scraped-out vanilla pod to a boil for about 10 minutes. Then remove from the heat briefly, remove the vanilla pod, and let the cream cool slightly. Stir in the agartine and the mixed cornstarch and bring to a boil again for 2-3 minutes. It is recommended to sprinkle a little cream stiffener over the shortcrust pastry base. Then spread the hot panna cotta over the base. Cover with plastic wrap, making sure the wrap is directly on the panna cotta (this prevents a skin from forming). Refrigerate for at least 3 hours. Meanwhile, brush the underside of the sponge cake with melted chocolate. When the panna cotta and chocolate have set, place the sponge cake on top. Purée the thawed strawberries with the sugar, balsamic vinegar, and mint. Then stir in the glaze and bring to a boil briefly. Then pour it onto the sponge cake and let it set in the refrigerator again. You can, of course, decorate the cake as desired, e.g., with almond flakes, strawberries, etc.